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Christmas Meatballs

By: Joyce Bentley

"Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice. 'We love them so much, I prepare them year-round,' says Joyce Bentley of Redlands, California."

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 eggs
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 tablespoons minced fresh parsley
1 1/2 pounds lean ground beef
SAUCE:
1 (16 ounce) can whole berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 tablespoons brown sugar
3 tablespoons finely chopped onion
2 teaspoons cider vinegar

Directions

In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through.